Eden in Chicago

Eden in Chicago Eden is a contemporary American restaurant focused on clean fresh cuisine.
(581)

06/05/2026

Rhubarb season is coming to an end, meaning there’s only a few more chances to get our Rhubarb Crisp made with lemon verbena crémeux, forced rhubarb compote & rye puff pastry.

We hope to see you soon! Link in bio for reservations.

An evening under the trees at Oriana’s Orchard. ✨Join us at Oriana’s Orchard for an Outstanding in the Field dinner feat...
05/26/2026

An evening under the trees at Oriana’s Orchard. ✨

Join us at Oriana’s Orchard for an Outstanding in the Field dinner featuring Chef César Murillo of North Pond and Chef Devon Quinn of Eden — a celebration of seasonal cooking, community, and one remarkable orchard.

Reserve your seat at the link in bio.

05/22/2026

May’s Black Currant & Black Raspberry Danish layers vanilla bean flan cream, black raspberries from Mick Klug Farm, black currant whipped ganache from Oriana’s Orchard, and hibiscus gel over our sourdough croissant dough. ❤️

Order while it’s still here at the link in bio!

05/22/2026

Last night we traveled to Spain without leaving Chicago. ❤️

At our Spanish Wine Dinner inspired by Chef Devon’s travels, guests started the evening with tapas and a welcome cocktail before settling in for a four-course communal dinner paired with wines from Can Bas.

Featuring organic sparkling, white, and red wines from the Penedès region of Catalonia, each pairing was built to highlight the depth and balance of both the food and wine.

05/18/2026

This is one of those dishes you keep going back to for another bite. 🤌

Our Red Crab Pierogies, served with bartlett pear agrodolce, sour cream, and chives.

Book your next reservation at the link in bio.

05/14/2026

AKA it’s time to warm up! ☀️ Come enjoy our Frozen Hugo Spritzes & Palomas on the patio all weekend long.

The James Beard Foundation Chef Bootcamp for Policy and Change was one of the most meaningful experiences I’ve had in my...
05/13/2026

The James Beard Foundation Chef Bootcamp for Policy and Change was one of the most meaningful experiences I’ve had in my career.

For three days at Carnation Farms outside of Seattle, I had the opportunity to connect with chefs from across the country who care deeply about the future of food, agriculture, sustainability, and our industry as a whole. As chefs, we spend so much of our lives inside the four walls of a kitchen, so being able to step outside of that environment and have these conversations was incredibly impactful.

One of the most powerful moments for me was witnessing a live animal harvest and spending time learning more about regenerative farming and sourcing. It reinforced something I’ve always believed, understanding where our food comes from matters. Seeing the full process creates a deeper level of respect for the ingredients we work with every day and the people responsible for producing them.

We also had the opportunity to do what chefs do best, cook together. Watching a group of chefs who had never met collaborate seamlessly to prepare a meal using ingredients sourced directly from the farm was a reminder of how connected food makes people.

I left feeling inspired, challenged, and grateful. Thank you to the James Beard Foundation, Carnation Farms, and everyone involved for creating space for these conversations and for empowering chefs to become stronger advocates for our industry and food systems.

Looking forward to putting what I learned into action.

05/11/2026

At the peak of asparagus season, this one just makes sense. ✨

Our Wood Grilled Asparagus is paired with asparagus and maitake salsa, ramp green goddess, and apple saba—simple, seasonal, and exactly where we are in the year.

05/08/2026

A closer look inside Four Star Mushrooms, walking through their growing process from start to finish with President & Co-Founder, Joe. 🍄‍🟫

Located right here in Chicago, it’s part of how we keep our sourcing local, intentional, and aligned with how we approach sustainability at Eden—always great to partner with a team as committed to it as we are!

05/06/2026

Our New York Strip Steak brings together spring pea coconut curry, fish sauce caramel, and aromatic herbs.

Make your reservation to try it at the link in bio.

05/01/2026

This one’s worth planning lunch around. 🤌

May’s Sandwich Collab with Chef Jacob Saben, Bruno’s Panini, layers lonzo cotto, oreganata marinated buffalo mozzarella, dried tomatoes, taggiasca olives, pickled peppers, and arugula pesto on rosemary focaccia.

Proceeds benefit .

Available all of May—come grab one while it’s here.

04/30/2026

Hardest decision of the day: strawberry or orange? 🍓🍊

Come grab a matcha to brighten up your day. Available for dine in or takeout.

04/28/2026

Our Truffled Cashew-io e Pepe Bucatini is our take on a classic—completely plant-based. 🤌

This vegan parmesan sauce is made from cashew parmesan, cashew milk, olive oil, and black pepper, then emulsified with pasta water. It’s then finished with white truffle oil and freshly cracked pepper.

Come join us to try this dish. Reservations at the link in bio.

04/24/2026

A closer look at our Wood Grilled Carrots—simple ingredients, cooked with intention.

These carrots are lightly charred over the grill and served with lager yogurt, fermented burdock, green chickpeas, sorghum, and mint. Book your next dinner reservation through the link in our bio.

04/22/2026

Earth Day isn’t a once-a-year practice, it’s how we approach every day. 🌎💚

From sourcing ingredients within 250 miles of Chicago to building menus around what’s in season, our kitchens are guided by what’s fresh, local, and thoughtfully grown. Our on-site greenhouse, home to over 80 varieties of herbs and greens, brings that connection even closer—right into the dishes we serve.

Beyond the plate, we’re working to close the loop—composting food scraps through #, donating surplus meals through , and making operational choices that reduce waste and support a more responsible way of hosting.

A small part of a bigger system—but one we’re committed to, every day. ✨

From bridal showers to birthdays, weddings to business dinners—we can transform any occasion into something unforgettabl...
04/21/2026

From bridal showers to birthdays, weddings to business dinners—we can transform any occasion into something unforgettable. ✨

Good food, good company, and everything else handled. Inquire about private dining at the link in our bio.

04/20/2026

Mother’s Day, the Eden way. 🌸

And did we mention you can treat mom to a beautiful assorted bouquet, available for purchase at the time of booking? 🤭💐

Make your reservation for Mother’s Day brunch at the link in bio now.

04/17/2026

Two more weeks to catch April’s Sandwich Collab. 🔥

Created with Michelin-starred , this bahn mi–inspired special draws from Northern Vietnamese chả cá—turmeric-marinated whitefish, lightly breaded and fried, layered on a crisp roll with cucumber, carrot-daikon pickle, mayonnaise, mint, cilantro, dill, scallions, jalapeños, and trout roe.

A portion of proceeds benefits .

Available through the end of April at lunch and weekend brunch.

04/15/2026

A taste of Spain, without leaving Chicago.

Join Chef Devon on Wednesday, May 20th at 6pm for a one-night-only dinner featuring a welcome cocktail, Spanish-style tapas, and a four-course communal meal with wine pairings.

Featuring wines from Can Bas, an organic estate in Catalonia’s Penedès region.

Reserve your seat through the link in bio.

04/13/2026

Tater tots but make them ✨elevated✨

This fan favorite small plate is layered with rainbow trout caviar, caraway-dill aioli, sauerkraut, dilly beans, crème fraiche.

Make your next reservation at the link in bio.

04/10/2026

Couldn’t decide so we made both. 🍓🍊

Come out to try our new spring matchas, available starting this week!

04/08/2026

Spring, in a glass. Bright and fresh, our spring cocktails are waiting for you.

✨ Gin & Bird: Gin, Scarlet Ibis Rum, Liquor 43, Lemon, Vanilla Bitters
✨ Duck & Cover: Fat Bourbon, Maple Syrup, Angostura & Orange Bitters
✨ Bird’s Eye View: Vodka, Bird’s Eye Chili Cordial, Fermented Rose Hip Syrup, Lime
✨ Swing Hammer Swing: Glenlivit 12 yr., Cherrywood-Smoked Drambuie, Amaro Nonino, Lemon Oil

Make your next reservation at the link in bio.

04/07/2026

Our new Hiramasa Crudo is layered with lacto-fermented forced rhubarb, fermented radishes, water celery, fermented blueberry purée, and candied black walnuts. A tableside pour of fermented rhubarb, dongchimi, and water celery oil brings everything together.

On the menu now.

Chef Devon Quinn has been selected for the 2026 James Beard Foundation Chef Bootcamp for Policy and Change.With a backgr...
04/06/2026

Chef Devon Quinn has been selected for the 2026 James Beard Foundation Chef Bootcamp for Policy and Change.

With a background in biology, Devon approaches food through a deeper lens, looking beyond the plate to how ingredients are grown, sourced, and supported. His interest in organic practices and the role of chemicals like glyphosate and Roundup in American farming continues to shape how he thinks about food and the policies he hopes to influence.

This program brings together chefs from across the country to focus on advocacy, sustainability, and the policies that shape our food system. It’s work Devon has always cared deeply about, from supporting local farmers and sourcing with intention to thinking about how restaurants can have a more meaningful impact beyond the plate.

We’re so proud of this moment and excited for what’s ahead. Congratulations, Devon Quinn!

Address

2734 W Roscoe Street
Chicago, IL
60618

Opening Hours

Wednesday 11am - 9pm
Thursday 11am - 9pm
Friday 11am - 10pm
Saturday 10am - 10pm
Sunday 10am - 3pm

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